Chicken & Artichoke Hearts

Here's to being adventurous!  I've never liked artichoke hearts--I suppose this comes from my pre-disposition as a child to not like things like look healthy...or are kind of squeaky in texture...  Fortunately Z has definitely broadened my horizons!  This evening I was thinking about something to make for dinner, and I took it upon myself to try to incorporate the jars of artichoke hearts that I recently picked up at the grocery store. My journey found me to this recipe which is exquisite!  Please try and enjoy.

Ingredients:
1-2 TB unsalted butter
1/3 C all-purpose flour
4 skinless, boneless chicken breasts (I cut mine into small pieces)
4 TB lemon juice
2-3 TB lime juice
2 TB Worcestershire sauce
1 1/4 C chicken broth
1/2 tsp garlic salt
1 bay leaf
1 tsp dried basil
1 (13-14 oz) can artichoke hearts, drained and chopped
1 TB cornstarch
1/4 C water

Melt the butter (start with 1 TB and increase if you need) in a medium skillet over medium heat.  While this is melting, combine flour and salt in a small bowl, and gently press the chicken pieces into the mixture to coat.  Shake off all excess flour.  Arrange the chicken in the pre-warmed skillet and cook until lightly browned on each side (~8-10 min).

Once the chicken is cooked, place the pieces into a medium pot.  Add lemon juice, lime juice, chicken broth, Worcestershire sauce, garlic powder, bay leaf, and basil.  Bring to a boil, then cover and simmer on low heat for 15 minutes.  Stir in the chopped artichoke hearts, and continue simmering for another 8-10 minutes.

Mix the cornstarch and water together in a small bowl. Carefully pour the mixture into the pot with the chicken and broth, and cook (stirring occasionally) for 5-8 minutes, or until the broth has thickened.

Serve, cool, and enjoy!

Recipe adapted from: http://allrecipes.com/recipe/lemony-chicken-with-artichoke-hearts/detail.aspx

• 
  

Chicken Parmesan

So last night was a flat dinner...and I decided since it would be [one of the very] last flat dinners I made, I needed to go all out.  This crazy decision resulted in the world's messiest kitchen, 4 million dirty dishes, and 2 hours later, was a beautiful meal.  This chicken parmesan (my first time making it!) was to die for delicious, so please make it and share the love!

Chicken Parmesan 

(Serves 4)

Sauce:

1/2 onion

2Tb olive oil

2 garlic cloves

1 can (28 oz; 800 g) crushed tomatoes*

1 tsp dried oregano

3/4 tsp salt

1 tsp sugar

*I used tomato paste instead and added water to make it less thick!

Chicken:
4 chicken breasts*
Salt
2 eggs
3/4 C breadcrumbs
1 C Parmesan
1/4 C (60 ml) olive oil
8 basil leaves
4 ounces (120 g) mozzarella/Edam cheese
*To adapt this this to a 6 person meal, I used chicken tenderloins instead of breasts, and just did more

Pasta** (I usually use whole wheat penne but you can do it with almost any pasta!)


To prepare the sauce, grate or mince the onion.  Place a pan on medium-high heat and add the olive oil and onion.  Saute for 2-3 minutes.  Next peel the garlic and press them or mince finely.  Add to the pan and cook for 1-2 more minutes.  Then add the tomatoes, oregano, salt, and sugar.  Bring to a simmer and then reduce heat to maintain the simmer.  Cook uncovered for 10-12 minutes.

While this is cooking, preheat the oven to 400 F (200 C).  Rinse the chicken in cold water and pat dry.  Working one at a time, place the chicken under two layers of plastic wrap.  With a meat pounder (if you don't have one of these, use a rubber mallet, empty wine bottle, heavy rolling pin, ketchup bottle, etc) pound the chicken to flatten them to an even thickness.

Salt the chicken pieces generously.  Next obtain two bowls.  In the first bowl whisk the eggs.  In the second bowl mix together 1/2 C parmesan cheese (grated) and the breadcrumbs.  In a separate pan (now can you see how I had so many dirty dishes?!) heat 1/4 C olive oil over medium-high heat.

Dip the chicken pieces one at a time into the egg mixture, then cover both sides with breadcrumbs.  You can use your fingers, tongs or two forks to help with the process.  Layer then into the hot pan.  Turn the heat down to medium and fry the cutlets until they are golden brown in colour (3-4 min per side--if you are doing tenderloins the cooking time on this is significantly reduced!)

In a 9 x 13 in (23 X 33 cm) casserole pan/baking dish, spread 3/4 of the sauce onto the bottom.  Once all of the cutlets are browned, arrange them on top of the tomato sauce and spoon the rest of the sauce over each piece of chicken.  Slice the basil leaves and sprinkle them on top.

Slice the mozzarella/Edam cheese thinly and place the slices on top.  Grate the rest of the parmesan cheese (1/2 C.... or 3/4 C if you really like cheese!) and sprinkle on top.  Bake for 20-25 minutes.  

While the chicken is baking, cook the pasta per directions on the box.  One it is to your desired firmness (al dente or other!) drain it and set aside.  One the chicken is done baking, plate it and serve over/next to the pasta and add remaining sauce in the pan on top!



Adapted from: http://zoomyummy.com/2010/10/03/chicken-parmesan/

Chicken 'Noodle' Soup

This is not your traditional chicken noodle soup...but I would like to argue that it is just as good, if not better! The reason it is 'Noodle', is there really aren't any noodles...they are closer to a kind of dumpling...it is easier to understand when seeing the pictures! All together it has all the traditional elements of a chicken noodle soup though....so if your weather is anything like where I live, every day is a good opportunity for being a soup day!

Chicken 'Noodle' Soup

Soup:
3/4 lb. Chicken breasts
2-3 chicken bouillon cubes
Olive oil
Water
Lemon juice (dash)
Salt & pepper (to taste)
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp celery salt
1/3 tsp basil
1/2 tsp parsley
3 cloves of garlic, minced
2 large carrots
3 stalks of celery

'Noodles'/'Dumplings':
*3 eggs
*Flour


Begin by filling a large pot 3/4 full with water.  Set on the stove top and set to a medium heat to begin to boil.  Add 2-3 chicken bouillon cubes into the water.

Mince half an onion.  Then, in a separate pan, add a bit of oil on the bottom and add the onions.  Saute them until they turn slightly transparent.  While they are cooking, mince the garlic cloves and add to the onions during the last minute or so of cooking.  Set aside.  (you can add the onions to the water at any point, but I don't like soggy onions, so I add them absolutely last)

Cut your carrots and celery stalks into appropriate pieces (mine are usually 1/4-1/2 mm in width).  Add to the pot of water and bouillon cubes.

Taking your chicken breasts, cut them into cubes or small chunks--the actual size depends on how large you like your chicken in your soup--personally I cut them into fairly small cubes.  This step is optional, but I recommend lightly frying your chicken beforehand.  To do so, put a small amount of oil in your pan, and add your chunks of chicken breast.  As they are cooking, add your spices--the dash of lemon juice, rosemary, oregano, basil, celery salt, parsley, and salt and pepper to taste.  Once lightly fried (beginning to turn a white colour) add to the pot of water and bouillon cubes.

The final step is to create the dumplings.  While the soup is simmering on the stove (I usually keep it on a very low temp., especially if I am going to be keeping it on the stove for a long time.  The longer you let it simmer, the longer the chicken and everything has to absorb all of the flavors aka more delicious!) beat three (3) eggs in a bowl.  Next, begin to add flour.  The amount of flour differs, but keep adding a little bit at a time until the eggs cannot take any more flour.  The texture should be appropriately sticky--it should stick to your fingers/spoon but not be soggy.  After this is accomplished, fill a small pan on the stove 3/4 with water and turn to medium heat. Once the water begins to heat up, create small spoon-sized conglomerates and drop them into the water until the pan is full.  Please note that these conglomerates do not/should not be perfect in size or be able to be rounded.  Fortunately their shape is not noticeable once in the soup.  Allow to cook until the dumplings are cooked through the middle.  Then take out, draining the water, and place in a bowl.  Continue this process until all of the dough in the mixing bowl is gone.  The final step to do is personal preference--you can add the dumplings into the soup and allow to simmer, or keep in a separate bowl and allow yourself/guests to dish up their own desired amount of dumplings into their own bowls.


Enjoy!

**A great addition to this meal, if you are a garlic fiend!, is to serve with Texas Toast--it's easy, relatively cheap, and of course delicious!